Ghanaian Salad Recipes

GHANAIAN SALAD

Ghanaian Salad image

Provided by International Cuisine

Categories Salad

Time 30m

Number Of Ingredients 8

Ingredients

1 onion (diced)
2 to matoes (diced)
2 carrots (sliced)
1 head of lettuce or loose leaf lettuce
1 can of Tuna in water or oil
1 small can of baked beans
4 hard-boiled eggs (sliced)
Mayonnaise based salad dressing of your choice. (I mixed some African pepper sauce with some mayo and oil for a delicious dressing)

Steps:

In a large bowl, add the lettuce and top with the vegetables, tuna, baked beans and eggs. Drizzle with dressing of your choice and serve.

GHANA SALAD FROM ZOE'S GHANA KITCHEN

Ghana Salad from Zoe's Ghana Kitchen image

Text excerpted from ZOE'S GHANA KITCHEN © 2017 by Zoe Adjonyoh. Reproduced by permission of Mitchell Beazley. All rights reserved. *This is basically the mother of all salads with everything but the kitchen sink thrown in - a hugely substantial feast of colour, texture and flavour. I have to point out that this is normally not a very healthy salad with its lashings of mayonnaise and/or Marie Rose sauce, but I've come up with a recipe that focuses on fresh ingredients rather than the canned ones commonly used (canned baked varieties are a favourite in Ghana!) while sticking to the original formula. Photo credit: Nassima Rothacker.

Provided by Food.com

Categories African

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

200 g whole fresh sardines, scaled, gutted and washed, or substitute canned
200 g fresh tuna steaks, or substitute canned
1 round iceberg lettuce, shredded
4 tomatoes, deseeded and sliced
2 red onions, finely sliced
175 g green beans, topped and tailed, sliced and steamed, then chilled
100 g fresh garden peas, lightly blanched, then drained and chilled
200 g drained good-quality canned organic cannellini beans, chilled
150 g smoked salmon, cut into strips or 150 g substitute flaked canned salmon
1 teaspoon sea salt
1 teaspoon fresh coarse ground black pepper
4 -6 large eggs, soft-boiled, shelled and quartered
salad cream or mayonnaise, to taste

Steps:

Preheat the grill to medium. Place the sardines and tuna steak on the grill rack and grill for 10 - 15 minutes, turning halfway through the cooking time. Leave to cool, then chill in the fridge before adding to the salad.
Place the lettuce, tomatoes and onions in a large bowl, then add the green beans, peas, cannellini beans and smoked salmon.
Flake the grilled tuna and add to the salad, season with the sea salt and black pepper and mix together carefully. Add the grilled sardines and garnish with the soft-boiled egg quarters.
Cover and chill before serving. When ready to serve, dress with salad cream or mayonnaise to taste and serve with warm toasted baguette, ciabatta or hard dough bread.
Tips:.
I used to drown my Ghana Salad in salad cream - guilty pleasures - but if you want a healthier option, make a vinaigrette of 3 parts olive oil to 1 part balsamic vinegar and season with sea salt and black pepper, then add to the salad before serving.
Hard dough bread (also known as 'butter bread') is a white loaf that is slightly sweet. It can be bought sliced or unsliced.
Recipe courtesy of Zoe's Ghana Kitchen by Zoe Adjonyoh. Get the book here: https://www.amazon.com/Zoes-Ghana-Kitchen-Zoe-Adjonyoh/dp/1784721638.

Nutrition Facts : Calories 434.6, Fat 15.5, SaturatedFat 3.5, Cholesterol 284.8, Sodium 1451.6, Carbohydrate 28.5, Fiber 9.1, Sugar 10.1, Protein 44.9

GHANAIAN SALAD

Ghanaian Salad image

Growing up in a Ghanaian home, we always celebrated important events with a big potluck. Family and friends would be assigned specific dishes, like jollof rice, waakye and shito, rice and stew and plantains. To balance all the rich delicious foods, salad was always on the menu--and it would only be assigned to a person known for their great salads. You can find two versions of Ghanaian salad, and both are very simple to make at home. The usual ingredient in the vegetarian style are lettuce, tomatoes, carrots, cucumber, onions and baked beans. The non-vegetarian salad includes cooked canned corned beef or cook canned sardines. This recipe is for a traditional vegetarian version--though I've added avocado. Whatever style you prefer, a creamy mayonnaise-based dressing is classic. In my household it was always Heinz salad cream.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 6 serving

Number Of Ingredients 10

Ingredients

16 ounces romaine lettuce, chopped
8 ounces cucumber, sliced (about 1/2 English cucumber)
6 ounces carrots, shredded (about 2 medium)
1 small red onion, thinly sliced
One 13.7-ounce can baked beans, drained well
5 ounces grape tomatoes, halved
3 hard-boiled eggs, sliced
2 small avocados, cubed
1/4 teaspoon freshly ground black pepper
Salad cream, such as Heinz, for drizzling

Steps:

Add the lettuce, cucumbers, carrots and onions to a large salad bowl and toss to combine. Top the salad with the beans, grape tomatoes, hard-boiled eggs and avocado. Sprinkle with the black pepper. Drizzle the salad cream onto the salad before serving.

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